🥘 Ingredients
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4–5 medium potatoes, thinly sliced
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2 cups cooked ham, cubed
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1 medium onion, chopped
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1 ½ cups shredded cheddar cheese (divided)
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1 can (10.5 oz) cream of mushroom or cream of chicken soup
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1 cup milk or heavy cream
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½ teaspoon garlic powder
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½ teaspoon black pepper
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¼ teaspoon salt
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½ teaspoon dried parsley (optional)
🍳 Instructions
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Prepare the Sauce:
In a medium bowl, whisk together the soup, milk (or cream), garlic powder, salt, and pepper until smooth. -
Layer the Ingredients:
In a greased crockpot, layer half of the sliced potatoes, half of the ham, half of the onions, and half of the cheese.
Pour half of the soup mixture over the layer.
Repeat the layers with the remaining ingredients, ending with a sprinkle of cheese on top. -
Cook:
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the sauce is creamy. -
Serve:
Sprinkle with dried parsley and a little extra shredded cheese before serving if desired.
✨ Tips
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You can substitute scalloped potatoes or use a mix of cheeses (like mozzarella and cheddar).
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For extra flavor, add a dash of smoked paprika or Dijon mustard to the sauce.
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Great for using up leftover holiday ham!
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